Summer Vegetable Hash Recipes
SUMMER VEGETABLE HASH
Ya'll know I love summer and all the wonderful vegetables it brings. This recipe is a good way to use up any spare or left over vegetables that you have. You can also just use the vegetables you have when you what something different.Your family just loves it.
Provided by cathy tate
Categories Vegetables
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Cook bacon in a 12-in skillet over medium heat until crisp. Remove bacon, reserving 2TBS drippings in skillet. Using kitchen knife coarsely chop bacon.Set aside.
- 2. Add olive oil to skillet. Add potatoes and baby carrots with small amount the tops on them to the skillet. Cover stirring occasionally 5-6 minutes until slightly tender.
- 3. Combine champagne vinegar and 2TBS water. Add sliced brussels sprouts, garlic and vineger mixture to skillet. Cover and cook, stirring occasionally, 5 min or until vegetables are tender. Stir in bacon, add salt and pepper
SUMMER VEGETABLE AND CHICKEN HASH
Vegetables seldom make an appearance at breakfast time. But sweet tomatoes and fresh corn transform a standard brunch dish into a nutritional powerhouse. There's no need to peel the potatoes. Keeping the skins on is easier and more beneficial: They're loaded with vitamin B6, potassium, and iron.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
- Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
- Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.
Nutrition Facts : Calories 137 g, Cholesterol 22 g, Fat 3 g, Fiber 2 g, Protein 11 g, Sodium 364 g
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